Ingredients30 m servings 438 cals
- Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.
- Stir the soup, sugar, vinegar and Worcestershire in the skillet and heat to a boil.
- Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.
- Tip: You can substitute 4 boneless pork chops, 3/4-inch thick(about 1 pound), for the chicken.
Per Serving: 438 calories; 6.7 g fat; 61 g carbohydrates; 30 g protein; 67 mg cholesterol; 539 mg sodium. Full nutrition
ReviewsRead all reviews 4
Kind of agreeing with the other reviewer. This was certainly nothing exciting - just a meal. I didn't add any seasoning but maybe I should have. That's a LOT of rice. Only half got eaten and...
This was okay. I had to add seasoning. I was disappointed. I guess maybe I just expected more since it is a Campbells recipe.
nothing to write home about. Too much vinegar and no taste too it. I did add spices. It was still bland.